Recipe

Spiced Buttercream Frosting

Angela Liddon shares a recipe from her cookbook Oh She Glows Everyday.

Buttery, sweet, and lightly spiced with nutmeg, cinnamon, and vanilla, this dairy-free “buttercream” is a perfect complement to the High-Rise Pumpkin Cupcakes. You can use the spiced buttercream version or the double vanilla variation (see below) depending on your mood.

Tip: For the vegan butter, I use soy-free Earth Balance buttery spread. You can use whichever vegan butter you prefer, though.

Make it nut-free: Swap the almond milk for a nut-free milk of your choice, such as coconut milk.

Directions

Yield: Makes 1 1/4 Cups

In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.

Add the sugar, 1 teaspoon of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.